BBQ Rotisserie Chicken Saute
with red onions / mushrooms / bell peppers / jalapenos
Use your favorite paleo-friendly BBQ sauce as the base for this quick and easy BBQ-themed chicken saute. This meal was last featured in 2020.
Ingredients
- Rotisserie chicken - 1/2 , shredded
- Green beans - 1 lb , chopped
- Bell peppers, any color - 1 , chopped
- Onions, medium and red - 1/2 , chopped
- Jalapenos - 2 , thinly sliced
- Mushrooms - 8 oz , halved
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, cooking - 1 Tbsp
- BBQ sauce - 3/4 cup (use your favorite paleo-friendly)
Prep
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Rotisserie chicken - (Skip if already shredded on Monday.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)
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Green beans / Bell peppers / Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Make
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Heat a wok or large saute pan with oil over medium-high heat. To heated pan, add green beans, bell peppers, onions, and jalapenos. Saute until the vegetables are nearly tender, 5 to 7 minutes.
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To vegetables, add mushrooms and saute for 2 to 3 minutes more until mushrooms are tender.
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Add BBQ sauce and chicken and toss to combine everything. Heat until warmed through, ~2 minutes more.
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Serve BBQ saute with green onions on top. Enjoy!
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